Thai Basil Beef Rolls (Printable)
Rice-paper rolls filled with marinated beef, Thai basil and crisp veg; served with a hoisin-peanut dipping sauce.
# What You'll Need:
→ Beef Filling
01 - 9 ounces flank steak or sirloin, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon oyster sauce
04 - 1 teaspoon fish sauce
05 - 1 teaspoon brown sugar
06 - 1 clove garlic, minced
07 - 1 tablespoon vegetable oil
→ Rolls & Vegetables
08 - 8 large rice paper wrappers
09 - 1 cup fresh Thai basil leaves, loosely packed
10 - 1 small carrot, julienned
11 - 1 small cucumber, julienned
12 - 1 red bell pepper, julienned
13 - 4 lettuce leaves, halved
→ Dipping Sauce
14 - 2 tablespoons hoisin sauce
15 - 1 tablespoon peanut butter
16 - 1 tablespoon lime juice
17 - 1 tablespoon water
18 - 1 teaspoon sriracha, optional
19 - 1 teaspoon chopped peanuts, for topping
# Step-by-step:
01 - Whisk together soy sauce, oyster sauce, fish sauce, brown sugar, and minced garlic in a mixing bowl. Add thinly sliced beef and marinate for 15 minutes.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated beef and stir-fry for 2 to 3 minutes until just cooked through. Transfer to a plate and allow to cool slightly.
03 - Fill a shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable.
04 - Place softened wrapper on a damp kitchen towel. Arrange half a lettuce leaf, several Thai basil leaves, and a portion each of carrot, cucumber, and bell pepper along the lower third. Top with cooked beef slices.
05 - Fold the sides of the wrapper inward, then tightly roll upwards to encase the filling. Repeat with remaining ingredients.
06 - In a bowl, whisk hoisin sauce, peanut butter, lime juice, water, and sriracha. Sprinkle with chopped peanuts.
07 - Arrange rolls on a serving plate whole or halved. Present with dipping sauce alongside.
# Expert Advice:
01 -
- Every bite teases the senses with crunchy veggies, herby basil, and savory beef wrapped together.
- These rolls double as an impressive appetizer or a playful, hands-on meal that’s quick to assemble.
02 -
- If you oversoak the rice paper, it’ll turn sticky and tear before you can even roll—count to ten and trust your fingers.
- Letting the beef cool for a few minutes before rolling prevents soggy wrappers, which I learned after my first rushed attempt.
03 -
- Slice beef while it’s half-frozen for ultra-thin strips with zero fuss.
- Layer basil leaves right against the wrapper for the prettiest green pop in each roll.